Method

• 1.
  For the jelly, boil a kettle of water. Place 1 packet of jelly crystals in a large bowl and pour over 2 cups (500ml) boiling water. Stir until crystals dissolve, then add another 2 cups (500ml) cold water and stir to combine. Pour into a 3.5L trifle bowl and chill for 3-4 hours, until set. Meanwhile, repeat with remaining jelly crystals, 1 cup (250ml) boiling water and 2 cups (500ml) cold water and stand at room temperature to slowly soft-set.
• 2.
  Meanwhile, make the sponge. Preheat oven to 190°C/170°C. Grease a 20cm x 30cm slice pan and line base and 2 long sides with baking paper.
• 3.
  In a stand mixer fitted with the whisk attachment, whisk the eggs, vanilla and sugar until pale and tripled in volume. Triple-sift the flour and cocoa together (this will ensure a light sponge). Gently fold through the flour mixture, followed by the butter. Pour into the prepared pan and level surface with a spatula. Bake for 20-22 minutes, until a skewer inserted in centre comes out clean. Cover with a sheet of baking paper and turn out onto a wire rack. Remove pan and carefully peel back baking paper. Stand until thoroughly cooled.
• 4.
  Meanwhile, make the compote. Place the cherries, sugar and lemon juice in a medium saucepan. Stir until sugar starts to dissolve, then cook, covered, over medium-high heat for 5-6 minutes, until cherries soften and release their juices. Uncover and cook, over medium-high heat, stirring occasionally, for 10 minutes, or until cherries break down and sauce thickens slightly. Remove from heat and stir in the kirsch. Set aside to cool.
• 5.
  To finish assembling, tear the sponge into 5cm chunks. In a stand mixer fitted with the whisk attachment, whisk the cream, icing sugar and vanilla until soft peaks.
• 6.
  Arrange half the sponge over the chilled set jelly. Spoon over half the compote, then cover with half the chantilly. By this time, the remaining room-temperature jelly should be soft-set. Spoon this over the chantilly. Arrange remaining sponge on top and dollop over remaining compote. Cover with plastic wrap and chill overnight. Chill remaining chantilly.
• 7.
  To serve, check the chantilly (it may need a slight whisk, but don’t over-whisk, as you want soft peaks). Dollop over chantilly. Decorate with fresh cherries and chocolate shards.